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Leeks with egg and lemon sauce (recipes)








Serves 4-6



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



600g/1lb 5oz baby leeks, washed and trimmed2 free-range egg yolks1½ lemons, juice only1 tsp sugarsalt



Method



1. Boil the leeks in salted water until tender, then drain reserving 250ml/9fl oz of the cooking water. Pour this cooking water back into the pan and bring to the boil.2. In a small bowl, beat the egg yolk and lemon juice with the sugar. Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly. Be careful not to let it boil or it will curdle. Add a little salt, if necessary, to taste.3. Serve the leeks hot or cold with the sauce poured over.